I love to truly understand and appreciate the origins of a dish, and learn how communities have adapted a recipe over time to make that dish unique to them.
Its not often you get the chance to make 1 + 1 = 3, but if you ever do - you should grab it with both hands. Because these are the moments you will remember, the ones you will cherish, the ones that makes it all worthwhile.
Not long ago, a team of enterprising and energetic Dishoom chef-wallas sauntered into the kitchen and put their heads together. They were musing over how to make breakfast bigger, better, more exciting, more delicious for all.
That the Bombay Prohibition Act of 1949 has never been repealed is a lovely Bombay peculiarity. This piece of legislation states that officials must issue permits for alcohol, and even then only in emergency cases.
Naved has even kindly shared his own recipe for the Chilli Garlic Crab, so – if you can’t make it to in to see us – at least you can share in our celebrations at home!
There are some things in life so perfectly matched – such winning combinations – that you wonder quite what anyone did before they came along...
The story goes that the dish can be traced to Alexander the Great.
Chilli. Mexican. Or maybe Tex-Mex. Not really Bombay, or indeed Indian, at all.
Last week, millions of Muslims around the world embarked on the month-long cycle of fasting, prayer and reflection that is Ramadan – the holiest month of the Islamic calendar.
Brian (still daydreaming of his recent, inaugural visit to Bombay): “You know what we need to really crack a Bombay Breakfast? Akuri. Oh man, that scrambled egg stuff made my stomach sit up and sing.
Wow. Thums Up. It’s kind of a Bombay institution, isn’t it? It’s one of those glorious things that never fails to sweep us back in time and conjure up treasured childhood memories of the homeland.
Christmas Turkey. Now be honest. Does the thought of it fill you with excitement? Does it make your taste buds stand to attention?
Cold, rainy morning, not very long ago in a comfortable booth at Dishoom on St Martin’s Lane.
Every Bombayite knows Bademiya